One of my favorite things about summer is the abundance of fresh fruit I eat every single day. Weekend trips to the farmers market leave my kitchen stocked full of colorful produce that makes it onto my plate at every meal, and I love getting creative with incorporating these summer staples into my cooking.

Mango is just one of those fruits that tastes delicious on and with anything. Whether you’re whipping up a summer salad, a batch of salsa verde enchiladas, a smoothie, sorbet, or if you’re just looking for a refreshing summer snack, mango is always a safe and delicious bet for just about any summer dish.

Sure, it can be intimidating to experiment with ingredients you may not have cooked with a lot in the past, but once you get started there’s no going back. (And if you haven’t tried sliced mango with Tajin sprinkled on top, you haven’t lived!)

One of the best things about eating mango, aside from its juicy deliciousness, is that it also provides us with some great health benefits. Here are three amazing reasons why you should incorporate more mangos into your diet:

Mangos help lower cholesterol.

Mangoes contain fiber, pectin and vitamin C which help in lowering the bad cholesterol. It also contains potassium which helps to control blood pressure and maintain a healthy heart rate.

They can be a remedy for skin problems.

Mangoes are a great source of beta-carotene which helps to promote healthy and glowing skin.  When we eat Beta-carotene rich foods, it gets converted into Vitamin A in our body, which protects our cells from damage. Mango pulp is also rich with vitamin C, which can be applied to the face to make it soft and supple. (And if you haven’t been convinced to incorporate Vitamin C into your skincare regimen yet, read this.)

Mangos aid in digestion.

Mangoes are rich in fiber which helps improve digestion and keeps things moving. They also contain several enzymes that help in breaking down protein. (This is the reason why many people throughout the world eat mango after a hearty meal.) The fibrous content of the fruit along with vitamins, minerals, and probiotic dietary fibre help digest food more easily.

Safe to say that mango = MVP of summer. If you’re looking for ways to incorporate more mango into your diet, we’ve rounded up 10 mango recipes you should try whipping up before summer is over. If you’re a new mango eater, it’s important to know how to properly cut it, as cutting mangos can be tricky. Before you dive into the recipes below, watch this video to learn how to cut a mango. There’s several ways to do it, but It’s easy to butcher it and not get as much ‘meat’ as you would if you had cut it properly.

Scroll on for our 10 favorite mango recipes to try this summer. 

Baja Fish Tacos with Mango Coleslaw and Avocado Crema, by the Defined Dish

When the sun is shining we love dining al fresco in our backyard, and these Baja Fish Tacos with Mango Coleslaw and Avocado Crema by the Defined Dish are the perfect thing to eat while watching kids run around outside. They are fresh, delicious, filling and easy to make. The fish tacos are coated in a delicious spice blend and seared stovetop (you could totally opt to grill them if you’d prefer) and served in grain-free tortillas with a delicious mango slaw and topped with a dairy-free avocado crema. I absolutely love the combination spicy fish topped with the cool mango and avocado crema. It’s perfect for a warm, sunny day!

Mango, Avocado and Feta Salad, by Camille Styles 

This salad is a play on my favorite ingredients, mangos and paneer, plus avocado. (Because avocado makes everything better.) Since we didn’t have any paneer on hand I turned to a substitute in feta that, while doesn’t fill the paneer void entirely, works in a pinch. I’m craving the light and fresh foods that make me feel the same, and this is just a simple mash up of really good ingredients that will make you feel really good too.

Mango Toast with Hazelnut-Pepita Butter, by Bon Apetit

Savory fruit toast is the new avocado toast. Other combinations we’re crushing on: lemony yogurt with cucumbers, almond butter and pears. You will not regret making this delicious toast for Sunday brunch!

Salsa Verde Chicken and Zucchini Enchiladas with Mango, by Half Baked Harvest

These are the best summertime Salsa Verde Chicken and Zucchini Enchiladas. Chili seasoned chicken and charred zucchini, tossed with salsa verde, wrapped in tortillas, topped with cheese, and baked to a golden, cheesy perfection. Finish these light and healthy enchiladas off with avocado, fresh mango, and lots of lime juice, so good!

Cedar Plank Salmon with Mango Salsa, by What’s Gaby Cooking

I’ve had been obsessed with cedar plank salmon for the past few years and can’t get enough of this recipe — the mango avocado salsa is to die for and the cedar plank adds such a great flavor to my already favorite kind of fish. The salsa is so addictive you’ll want to add it to everything. I used to think it was so complicated to use a cedar plank – but then I realized all you have to do is soak the plank is some liquid — I opt for white wine, but you could easily do stock or water, and then it’s game time. Super easy – and the presentation is already taken care of!

Mango & Coconut Soba Noodle Salad, by Camille Styles

I’ve made some version of this soba noodle and mango salad for the past few summers and, without fail, people go nuts over it. Full of thai flavors like lime, peanuts and a profusion of herbs, it’s really the crunchy coconut throughout the salad that takes it over the top and makes people stop and say, “whoa.” Sometimes we’ll grill a steak and slice it up before tossing into the salad; other times (like here), we keep it vegetarian and light, with creamy avocado adding just a touch of richness.

Thai Yellow Mango Curry, by Minimalist Baker

This recipe is simple, requiring just 30 minutes and 1 pot, which makes it perfect for weeknight meals when you need something fast, delicious, and satisfying. The base of this curry is garlic, ginger, serrano or Thai pepper, and shallot. Next comes red curry paste and plenty of turmeric and lemon juice for that intense yellow curry flavor and color. Coconut milk adds creamy texture, coconut sugar sweetens the dish naturally, and red bell pepper, green peas, mango, and cashews are the delicious add-ins that make this dish insanely beautiful and filling. It sounds a lot harder to make than it really is, and is perfect to stock your fridge with leftovers for the week!

Red Snapper and Shrimp Ceviche with Avocado and Mango, by Bon Apetit

This deliciously spiced, light and citrusy ceviche recipe is taken from Commander’s Palace in New Orleans, LA. Since we’re all taking a break from traveling this year, why not bring New Orleans cooking to you? This recipe is amazing to whip up for a small crowd that’s sure to be impressed. If you’re unfamiliar with the famous Commander’s Palace, read more about the restaurant’s legendary Family Meal here. Definitely a bucket list dining experience!

Chopped Thai Salad, by What’s Gaby Cooking

This Chopped Thai Salad is loaded with everything you need to keep things light and bright. Tons of veggies and a really light vinaigrette that is packed with flavor. If you want to add some extra protein, you can add some roasted salmon or chicken or steak. Brace yourselves, this salad is fresh, crisp veggie heaven and you’ll want 4 servings of it — it’s that good!

Mango Basil Ice Cream, by Camille Styles

This 4 ingredient mango basil ice cream recipe has been the ultimate hit this summer. With coconut milk, mangoes, basil, and maple syrup, the ingredients scream summer and make for an easy, mouthwatering treat. It’s also vegan, dairy-free, refined-sugar free and seriously addictive without any fillers, artificial flavors or preservatives in sight (unlike most of the store-bought versions – the ingredients lists on many of them can be scary.) Dare I say, this ice cream is straight up healthy on the dessert spectrum. Enjoy guilt-free all you want!

2 comments
  1. 1
    Rachael | August 10, 2020 at 10:17 am

    I’m not a massive fan of Mango by itself or as a drink flavour but love it when it’s added in with cooked food – we’ve had it with a chilli and chicken dish recently and it was delicious!
    Helpless Whilst Drying

    Reply
    • Katherine Fluor | August 10, 2020 at 11:28 am

      Yum, have never thought about adding it to a chili! Will have to do some experimenting with that, it sounds delish. Hope you found some great new recipe inspo in this post, Rachael!

      Reply
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